Shabu Shabu - Japanese hotpot
What is Shabu Shabu?
Japanese cuisine offers many exciting Japanese dishes, and Shabu shabu is no exception! In Japan, Shabu Shabu is a popular hotpot. Imagine vegetables, delicious Japanese meat cut into paper-thin slices, undo, tofu and homemade dipping sauces. It's the perfect winter warmer and great to enjoy with friends and family. Half the fun is 'fishing' for your food and getting it into your bowl.
You're just a few tasty ingredients away from this flavorful Japanese hotpot. Apart from boiling the broth and chopping a few vegetables, there is not much that stands in the way of getting the dish on the table in 20 minutes. You can serve the vegetables and meat on our serving platter and the dipping sauces in our small bowls .
Ingredients
- 2 liters of broth water made from kombu seaweed (can be replaced with fish, meat or vegetable broth if necessary)
- 2 teaspoons dashi powder
- 200 g thinly sliced pork (possibly from an Asian supermarket - they often have meat ready for Shabu Shabu)
- 250 g udon noodles
- 300 g of tofu
- 100 g enoki mushrooms divided into small bundles (may be replaced by other mushrooms)
- 6 shiitake mushrooms (can possibly be replaced by others (can possibly be replaced by other mushrooms
- ¼ Chinese cabbage
- 1 carrot
- 3 spring onions
Dipping:
- 4 tablespoons ponzu ( sour spice sauce - can be bought in a bottle
- 4 tablespoons goma dare (sesame sauce - can be bought in a bottle)
Course of action
- Fill a medium pot with water and dashi powder and bring to a boil over high heat
- While the water is boiling, prepare the vegetables for boiling. First cut the cabbage into squares of approx. 3 cm x 3 cm, then the tofu in 2 cm x 2 cm squares
- Slice the carrot and the spring onions approx. 6 cm long
- For the enoki mushrooms, remove the roots and separate them into small bundles for eating
- Remove the stems from the shiitake mushrooms
- Put everything on one plate and move it next to the Shabu Shabu pot ready for cooking
- Then place your pork on another plate next to the vegetables
- If you bought your udon frozen, you can put them in a bowl and pour boiling water over them
- Then drain and put them in a bowl next to the meat and vegetables.
Next, we prepare the dipping sauces!
- Use two small bowls for each person at the table. Fill one with ponzu and the other with sesame sauce
- Place them in front of each person with a set of chopsticks
